These chipotle pinto bean and roasted vegetable enchiladas are brimming with goodness: roasted broccoli, red pepper, squash, and beans are tossed with a homemade chipotle enchilada sauce and enrobed in flour tortillas. Then they’re topped off with more enchilada sauce and cheese, and baked. This is the perfect plant-based Mexican comfort dish.
- 1 medium bunch of broccoli, chopped into small florets
- 1 medium red bell pepper, roughly chopped
- 1 medium yellow onion, sliced
- 2 medium garlic cloves, chopped
- 4 cups cubed butternut squash or sweet potato (1/2-inch cubes)
- 1 1/2 tbsp extra virgin olive oil
- Pinch each sea salt and ground black pepper
- 1 large bunch of kale, chopped
Chipotle Enchilada Sauce
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium cloves of garlic, minced
- Sea salt and ground black pepper, to taste
- 2 chipotles in adobo sauce, finely chopped
- 2 tbsp of the adobo sauce
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 680 mL crushed tomatoes (I used Eden organic brand)
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 3 cups cooked pinto beans (or 2 15-oz cans, drained and rinsed)
- 12 6-inch whole grain or corn tortillas
- 2 cups grated Monterey Jack cheese of choice (vegan or organic goat/cow/sheep)
- 1–2 avocados, sliced
- 1 lime, sliced
- Chopped fresh cilantro
- Preheat the oven to 400 degrees F and line two large rimmed baking sheets with parchment paper.
- Place the broccoli, red pepper, onion, and garlic in a large bowl. Add a pinch of salt and pepper and 3/4 tbsp of olive oil. Toss to coat and place on one of the baking sheets.
- Place the cubed butternut squash or sweet potato in the same bowl you used for the other vegetables and add a pinch of salt and pepper and 3/4 tbsp of olive oil. Toss to coat and place on the second baking sheet.
- Place the vegetables in the oven and roast the broccoli/red pepper/onion/garlic for 17 minutes, remove from the oven and add the chopped kale, and roast 3 minutes more. Roast the squash for 25-30 minutes, or until tender.
- Meanwhile, prepare the enchilada sauce. Warm the oil in a skillet over medium heat. Add the onion, garlic, and a pinch of salt and pepper. Cook for five minutes, stirring occasionally. Add the chipotles, adobo sauce, chili powder, cumin, oregano, crushed tomatoes, tomato paste, and vegetable broth and bring to a simmer. Remove from heat. If desired, you can blend the sauce in an upright blender for a smooth sauce, as I did.
- Place all of the roasted vegetables in a large bowl. Add the pinto beans and 1 cup (250 mL) of the enchilada sauce. Stir to combine.
- Lightly grease 2 9×13-inch or 1 9×13-inch and 2 8×8 or 9×9-inch baking dishes with olive oil. (Yes, this seems like a lot of dishes, but you’ll be making 12 good-sized enchiladas.) Spread 1/2 cup of sauce over the bottom of the 9×13 dish(es) and 1/4 cup of sauce over the bottom of the 8×8 or 9×9 dishes.
- Assemble the enchiladas: Place a heaping 1/2 cup (125 mL) of the filling down the middle of each tortilla. Snugly wrap the left side over the right and place seam-side down in the prepared baking dishes.
- Evenly pour the remaining enchilada sauce over top of the enchiladas and evenly sprinkle with the grated cheese.
- Bake the enchiladas at 375 degrees F for 20-25 minutes.
- Garnish the enchiladas with sliced avocado, lime, and cilantro.
- Extra filling can be stored in an airtight container in the fridge for up to a week. It’s delicious over quinoa or brown rice and topped with guacamole!
Feeding a smaller crowd? Divide the recipe in half! You’ll still get 6 enchiladas with a bit of extra filling.
- Category: Supper, Main Dish
- Method: Bake
- Cuisine: Mexican
Keywords: vegan enchilada recipe, vegetarian enchiladas, pinto bean enchiladas